Stuffed Chicken: How to Make an Extra Delicious Festive Dish

Stuffed chicken in a pot can be a great choice for serving at Iranian gatherings, promising a hearty and complete meal. You can make this dish with minimal ingredients. Read the full stuffed chicken recipe below.

Ingredients for Stuffed Chicken

Step-by-Step Instructions

1. Wash the chicken and clean the cavity, removing excess fat.

2. Place the cleaned chicken in a suitable dish. Slice 1 onion and 1 bell pepper and add to the chicken. Add salt, black pepper, saffron, lemon juice, garlic powder, and olive oil, massaging them onto the chicken.

3. Cover with plastic wrap and refrigerate for about 3 hours to soften the chicken and let the flavors infuse.

4. Heat a suitable amount of oil in a pan.

5. Peel and thinly slice an onion.

6. Add the sliced onion to the hot oil and sauté until soft.

7. Peel and grate 4 garlic cloves, add to the onion, and sauté.

8. Wash and finely chop parsley and cilantro.

9. Add the chopped herbs to the onion and garlic, sauté briefly.

10. Finely chop the walnuts and add them to the mixture, sautéing for a moment.

    

11. Clean 1 tbsp of barberries and soak them.

12. Add barberries to the mixture and sauté briefly.

13. Wash and soak the plums in water.

14. Add the plums to the onion mixture and stir lightly.

15. Season with salt and pepper as needed.

16. Add 4 tbsp of pomegranate paste and mix thoroughly.

17. Add 1 tbsp of tomato paste and mix well.

18. Remove the chicken from the fridge and stuff the prepared mixture into the cavity.

19. Sew the chicken cavity with kitchen twine to prevent the filling from escaping.

20. Bring the chicken legs together and tie with twine.

21. Fix the wings with toothpicks.

22. Fry the chicken in plenty of oil over medium heat until golden.

23. In another pot, heat oil and butter together.

24. Peel and thinly slice a large onion and sauté in the butter and oil until soft.

25. Chop 1 bell pepper and sauté briefly.

26. Peel and slice the carrot into medium rings and add.

27. Wash and puree the tomatoes, add to the pot, and sauté lightly.

    

28. Brew saffron and stir into the mixture for color.

29. Add salt and pepper.

30. Add 1 cup of water and sliced lemon rings. Cook over medium heat.

31. Place the fried chicken in the pot, cover, and cook until partially done.

32. Turn the chicken and remove the lemon slices.

33. When the liquid is absorbed and the chicken is fully cooked, serve.

Tips for Making Stuffed Chicken

• Pomegranate paste can be used for flavor.

• Some people add northern Iranian herbs for extra taste.

• Orange juice can be used for a more tangy flavor.

• Walnuts and herbs are optional.

• Bell pepper, carrot, and tomatoes enhance flavor and aroma.

Additional Notes

• Preparation time: ~30 minutes

• Cooking and waiting time: ~2 hours

• Suitable for lunch or dinner; can also be served during Ramadan for suhoor or iftar.

• Recipe serves 6 people.